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VIEJO MAESTRO GOAT CHEESE Moldy

  • 2 days requered
    During months of summer, hotter months, the package final destination and if the transit time of the packages take longer than 2 days, it is NECESSARY for this item to be shipped 2nd Day or faster to ensure freshness.

2293

$18.00

Size: 300g-350g approx 

Pasteurized goat milk of the Retinta breed.

ELABORATION Compact soft cheese paste, soft white bloomy rind, of enzymatic coagulation, made with pasteurized and 40 days of ripening.

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    VIEJO MAESTRO GOAT CHEESE Moldy

    VIEJO MAESTRO GOAT CHEESE Moldy

    Size: 300g-350g approx 

    Pasteurized goat milk of the Retinta breed.

    ELABORATION Compact soft cheese paste, soft white bloomy rind, of enzymatic coagulation, made with pasteurized and 40 days of ripening.

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product description

CHARACTERISTICS Exterior: flat cylindrical cheese, with slightly domed side and gently naturally bloomy white bark and bark straw yellow. 
Interior: Interior is moderately bright ivory white and blind cut.
Smell: clean and persistent aroma reminiscent of the traditional cheese of our goatherds.
Texture: Compact, deformable and unctuous.
Taste: soft and fresh taste, slightly salty, very creamy and melts in the mouth with clean aromas that leave an intense flavor of goat milk mouth.

GASTRONOMY You jams. White, amontillado and oloroso.

ADWARDS
3 Estrellas de Oro.The Great Taste 2014 - Top 50. Reino Unido.
1er Premio.”Queso Pasta Blanda”. Feria Internacional del Queso. Trujillo 2013
Medalla de Plata. World Cheese Award 2012. R U
Medalla de Bronce. World Cheese Award 2011 y 2010. Reino Unido
Primer Premio Mejor Queso de Cabra. Feria Nacional del Queso 2008. Trujillo. Cáceres.
Medalla de Plata. Nantwich International Cheese Show 2008. Reino Unido.
Medalla de Oro. World Cheese Award 2008. Dublín. Irlanda
Medalla de Oro. Nantwich International Cheese Show. Reino Unido 2007.
Medalla de Plata. World Cheese Award. Londres 2007.
1er Premio "Mejor queso de Cabra" en la  Feria Nacional del Queso. Trujillo 2007.
3er Premio. "Mejor queso de cabra". IV Gourmetquesos. XX Salon Internacional del Club del Gourmets. Madrid 2006.

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VIEJO MAESTRO GOAT CHEESE Moldy

VIEJO MAESTRO GOAT CHEESE Moldy

Size: 300g-350g approx 

Pasteurized goat milk of the Retinta breed.

ELABORATION Compact soft cheese paste, soft white bloomy rind, of enzymatic coagulation, made with pasteurized and 40 days of ripening.

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